Chunky Chicken Noodle Soup with Vegetables Recipe
Ingredients
| 2 envelopes Lipton Noodle Soup Mix with Real Chicken Broth | ||
| Water | 6 Cup (16 tbs) | |
| Escarole | 1/2 Small | |
| Stalk celery | 1 Large, sliced | |
| Carrot | 1 Small, sliced | |
| Frozen peas | 1/4 Cup (16 tbs) | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Thyme leaves | 1/2 Teaspoon | |
| Whole Cloves | 2 | |
| Bay Leaf | 1 | |
| 2 cups cut-up cooked chicken | ||
| Parsley | 1 Tablespoon, finely chopped | |
Directions
MAKING
1. In a heavy bottomed saucepan or stock pot, combine all ingredients except chicken and parsley. Stir to blend.
2. Place the pot on a medium flame and bring the liquid to a boil, then simmer for 15 minutes till or the vegetables are soft.
3. When vegetables are tender, add the diced chicken and parsley and stir to mix.
4. Simmer the soup for 2-4 minutes more and then take pot off the heat.
5. Using a slotted spoon, remove the bayleaf from the soup.
SERVING
6. Ladle the soup into deep dish soup plates
7. Serve piping hot along with crusty bread.
1. In a heavy bottomed saucepan or stock pot, combine all ingredients except chicken and parsley. Stir to blend.
2. Place the pot on a medium flame and bring the liquid to a boil, then simmer for 15 minutes till or the vegetables are soft.
3. When vegetables are tender, add the diced chicken and parsley and stir to mix.
4. Simmer the soup for 2-4 minutes more and then take pot off the heat.
5. Using a slotted spoon, remove the bayleaf from the soup.
SERVING
6. Ladle the soup into deep dish soup plates
7. Serve piping hot along with crusty bread.
Chef
